Sorry chocolate chip, but if I had to pick one cookie that was my all-time favorite it would be snickerdoodles, or as I like to call them, my grandma's cinnamon cookies. I like to make these moist cinnamon cookies bigger and under-bake just a little, so they stay ooey and gooey.
This snickerdoodle cookie recipe is what you need while you sip on that tea, coffee or milk. One bite and you'll be hooked. They are the perfect cookie for your Christmas cookie tray or holiday dessert table. I hope your family enjoys this cookie recipe as much as mine. Leave a plate of them for Santa!
Prep Time: 10 minutes plus 1 hour to chill
Cook Time: 12 minutes
Total Time: 22 minutes plus 1 hour to chill
- 2 3/4 cups flour
- 2 teaspoons cream of tartar
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1 cup shortening
- 1 1/2 cups granulated sugar
- 2 eggs
- 2 teaspoons vanilla
- 1/4 cup granulated sugar
- 1 tablespoon cinnamon
Here's how you make it:
- Combine the flour, cream of tartar, salt and baking soda in a large mixing bowl.
- In another bowl, cream together the shortening, sugar, eggs and vanilla.
- Add the wet ingredients to the dry. Put in the fridge and chill about an hour.
- Combine the sugar and cinnamon for the topping. Set aside.
- Roll the chilled dough into balls and then roll into the cinnamon-sugar mixture.
- Bake on cookie sheets in a preheated 350-degree F oven for about 9 to 12 minutes, depending on how big you made them. Touch the tops to test for doneness (they should still be a little soft). DO NOT OVERBAKE!
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